Vegetables are the perfect accompaniment to any entree.
They’re fresh, colorful and full of flavor.  

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Acorn Squash Tex Mex
Acorn Squash topped with Quinoa Brown Rice Scallions Craisins and Sage
Artichoke and Goat cheese herbed Gratin
Artichokes with Ricotta and Spinach Stuffing
Asparagus Gribiche
Asparagus Grill
Asparagus Platter
Asparagus with crispy Prosciutto
Asparagus with Goat cheese and Balsamic Tomatoes
Asparagus with Herbs and Parmesan Butter
Asparagus with Hot crab Sauce
Asparagus with Mediterranean Feta Dip
Asparagus with Toasted Almonds
Auntie’s Squash Souffle
Baby Carrots and Snap Peas
Baked Beans with Brown Sugar
Baked Corn
Beets roasted with Balsamic and Honey
Black Beans and Tomatoes, Spicy and Savory
Broccoli and Carrots Asian
Broccoli Sicilian
Broccoli Supreme
Broccoli with Lemon Butter Crumbs
Broccolini with Pecan Brown Butter
Broccoli with Stir-Fried Pecans
Brussels Sprouts roasted with Sweet potatoes and Garlic
Brussels Sprouts roasted with Sweet potatoes Pecans Craisins and Goat Cheese
Butternut Squash and Rosemary Gratin
Butternut Squash Herbes de Provence Sauté
Butternut Squash Mash
Butternut Squash with Parmesan Garlic Butter Crumbs
Butternut Squash with Pecans and Sage
Butternut Squash Saute with Poblano Peppers
Butternut Squash with Spinach Craisins Pine nuts and Red onion dice
Butternut Squash and Wild Mushroom Gratin
Caramelized Onions
Carrots Israeli Style
Carrots Moroccan splashed
Carrot Praline Souffle
Carrot Ring Charlene
Carrot Souffle
Carrot Spinach and Mushroom Loaf
Carrots glazed with Brown Sugar and Pistachios
Carrots organic and roasted with Mint Avocado Pistachios and white Balsamic drizzle
Cauliflower Butternut Saute with Curry Garbanzos and Peas
Cauliflower Cakes with Herb Sauce
Cauliflower Curry roasted with Cumin Cilantro and Garlic
Cauliflower whole roasted with Indian spices
Cauliflower with Cheddar Ginger Sauce
Cauliflower with fresh Spinach and roasted Potatoes
Cauliflower with Garbanzo Beans and Olives
Cauliflower whole roasted with Indian spices
Cheese Topped Spinach
Collard Greens Southern style – vegetarian or not
Corn and Wild Mushrooms
Corn Cakes with Chives and Sour Cream
Corn Pudding Cassoulet
Corn Soufflé
Creamy Spinach
Curried Squash with Apples
Deviled Cauliflower
Donna’s Eggplant with Balsamic Vinegar and Basil
Doris Waldbeans
Eggplant Adobo
Eggplant Babies stuffed with Feta and Basmati Rice
Eggplant Babies stuffed with Feta and Wild Rice
Eggplant Char with Moroccan spice crumble
Eggplant grilled with fresh herbs
Eggplant cheese stuffed
Eggplant Moroccan with Chickpeas and Cumin scented Couscous
Eggplant Parmesan
Eggplant Rollatini
Eggplant Sandwiches with fresh Mozzarella
Eggplant Sandwiches with smoked Provolone
Eggplant Stir-fried
Eggplant Tassels
Five Bean Bake with Onions
French Onion Casserole
Fresh Asparagus Platter with Artichokes
Fresh Green Beans with Sauteed Portobello Mushrooms
Fried Asparagus in Beer Batter
Fried Green Tomatoes
Garlic Mushrooms
Garlic Spinach Saute
Green Beans with baby Pearl Onions and Mushrooms
Green Beans with Balsamic Glaze
Green Beans with Dry Mustard Sauce
Green Beans with Goat cheese and warm Bacon dressing
Green Beans with Sesame Oil and Seeds
Green Beans with Sugar and Garlic
Kale roasted with Sea Salt and Garlic
Leek and Gruyere Bread Pudding
Leeks with toasted Parmesan Crumbs
Mediterranean Eggplant
Mexican Street Corn on the Cob
Mexican Style Corn
Mushrooms Balsamic grilled
Mushrooms roasted with Garlic and Parmesan
Mushrooms with Rosemary and red wine
Onion Swiss Bread Pudding
Oven Roasted Asparagus
Peas with baby Pearl Onions and Mushrooms
Polenta Stacks with Eggpland and Peppers
Polenta with Fontina Cheese
Portobello Mushrooms with Eggplant Parmesan
Roasted Eggplant
Roasted Parsnips, sweet Potatoes, Leeks, Rosemary and Thyme
Roasted Potatoes, Carrots and Leeks
Roasted Ratatouille with Golden Polenta
Roasted Root Vegetables with Balsamic Glaze
Roasted Vegetable Collection
Seven Bean Bake
Slow roasted herbed spiced Roma tomatoes
Spinach and Currant Sauté
Spinach Loaf a la Bernoise
Spinach Parmesan
Spinach Souffle
Spinach with Olives, Raisins and Capers
Spinach, Carrot and Wild Mushroom Terrine
Spinach, Ricotta and Feta Filo Pie
Spinach and Sesame Sauté
Squash with Pesto and Pine nuts
Steamed Vegetable Platter
Stuffed Eggplant with Chevre
Sugar Snaps in Orange Butter
Tomatoes Slow Roasted with Olive oil, Basil and Oregano
Vegetable Basket with Dips in Bread Rounds
Vidalia Onion Pie
Vidalia Onion Souffle
Vegetable Tian
White Bean, Mushroom and Asparagus Cassoulet
Wild Mushrooms with Goat Cheese
Yellow Squash Souffle
Zucchini boats stuffed with Persian Rice, Pistachios and Dill
Zucchini Fritters with Garlic Tzatziki Sauce
Zucchini Parmesan
Zucchini and yellow Squash baked with Pecorino
Zucchini Squash with Onions and Mushrooms